Spicy Sriracha Birria Tacos

Mexican food is one of the most popular cuisines in the world. It’s something we at Fix Hot Sauce enjoy frequently. From the classics, like enchiladas and tacos, to the more modern twists, like the burrito bowl. Mexican food has something for everyone! Whether you’re a spice fan, a novice to Mexican cuisine, or a seasoned foodie, it’s impossible to not find something you love.

One of the lesser well-known (but just as delicious) Mexican dishes is the birria taco. Which is one of our personal favorites. Birria is a traditional Mexican stew that is typically made with goat or lamb. It is slow-cooked with a variety of spices, and the broth is often thickened with a flour or corn tortilla. Birria tacos are tacos filled with this stew, and they are absolutely delicious. So we wanted to try our hand at a recipe!

What is Birria?

Birria is a Mexican stew that traditionally uses goat meat. The meat is slow-cooked and then shredded, and served in a flavorful broth. The dish is popular in the Mexican states of Jalisco and Guanajuato, and it’s historically been a celebratory dish. This culturally significant dish has become popular in the United States in recent years.

What makes birria stand out is the spices and herbs used in the dish. Common spices include: adobo, garlic, thyme, bay leaves, and ancho chili powder. These spices give birria its distinct flavor, while also helping to tenderize the meat. Slowly cooked on low heat, birria is a stew that can take several hours to prepare. But if you’re in a hurry, you can use an Instant Pot. However, the dish is worth the wait, as the flavors have time to develop and meld together. It is a hearty and filling meal, and it’s perfect for a cold winter day.

Birria In a Taco

Birria is often served as a taco, and this is how it is most commonly found in the United States. The tacos are made with slow-cooked, shredded meat, and they are served in a broth made from the cooking juices. The tacos are often garnished with cilantro, onions, and lime, and they can be served with additional tortillas on the side.

The birria taco is a popular dish in the state of Jalisco, Mexico. The dish is said to have originated when an overabundance of goat meat led to the need to find a way to consume it. Typically tough, the goat meat was stewed for a long period of time until it became tender. The stew was then used in replacement of the meat in common dishes, including tacos, which were then called birria tacos.

Goat meat wasn’t easy to chew, due to its tough texture. That is why birria is slowly cooked until the meat becomes tender enough to shred. The long cooking time also allows the flavors of the chiles and spices to meld together, creating a complex and delicious flavor. Mexicans would often cook birria for special occasions, such as weddings and quinceañeras.

Those who love spice will enjoy the flavor of birria, as the dish is known for being fairly spicy. The heat level can be adjusted, however, by using less of the chili peppers that are used to make the stew. Birria tacos are typically served with a side of salsa for dipping.

Recipe Authenticity Matters

The birria taco recipe authentic to Jalisco generally uses only goat meat, but in the United States, the dish is often made with a mix of meats, so be sure to check with your server before ordering if you have any dietary restrictions.

Birria tacos with consomé are commonly served at Mexican restaurants and food trucks in the United States. Consomé is the clear broth made from slow-cooked goat meat, and it is often served on the side for dipping.

Pay attention to the spices used in the recipe. A good birria taco recipe will use a blend of chili peppers to give it a unique flavor. The most common chili peppers used are guajillo, ancho, and pasilla.

When it comes to the tortillas, the most authentic birria tacos are made with fresh corn tortillas. However, if you’re in a pinch, you can also use store-bought tortillas. Just be sure to heat them up so they’re soft and pliable.

We absolutely love Birria Tacos, especially with Fix Signature Sriracha Hot Sauce! So in honor of Cinco de Mayo we asked a family friend for a Birria Taco Recipe and added some of our own subtle twists. We hope you enjoy it as much as we do!

AuthorJoseph NguyenCategoryDifficultyIntermediate

Nutrition Facts

Servings 16

Yields16 Servings
Prep Time30 minsCook Time3 hrs 24 minsTotal Time3 hrs 54 mins

Equipment needed to make the Quesa Birria Tacos:
 Instant Pot or Dutch Oven Pot
 Cast Iron
 Blender
 Mesh Strainer
Ingredients for making Quesa Birria Tacos & Consome:
 1 lb Boneless chuck roast
 1 lb Beef short rib, chunk
 1 lb Oxtail
 12 tbsp Vegetable oil
 5 Ancho chilies
 5 Dried guajillo chiles peppers
 2 Chile de arbol peppers
 2.50 qts Rich beef stock
 1 Cinnamon stick
 6 Bay leaves
 1 tbsp Toasted coriander
 1 tbsp Toasted black peppercorns
 2 tbsp Fresh oregano, chopped
 1 tbsp Tomato paste
 1 Yellow onion
 8 Garlic cloves
 Salt, to taste
To Assemble the tacos:
 6 Inch corn tortillas
 Shredded beef (from recipe)
 1 lb Oaxaca cheese, shredded
 Sweet onion, finely diced
 Fresh cilantro, finely chopped
 Radish, chopped
 Fix Hot Sauce Signature sriracha
 Lime

Instructions for making birria meat and consome'
1

Start by removing the stems and seeds of ancho chilies, guajillo chiles peppers, and chile de arbol peppers.

2

Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides.

3

Heat the pot over medium heat, add the vegetable oil and start searing the meat in batches (2-3 minutes on all sides).

4

Once done, set the seared meat on a platter and add more oil to the pot. Add the chopped onions and sauté until just softened.

5

Once softened, add the tomato paste and cook down until paste starts to darken. Then add the sliced garlic and sauté until fragrant. Add black pepper corns, toasted coriander, cinnamon stick, and bay leaves.

6

Add the beef stock, mix together and add in the chilies.

7

Bring the pot to a light simmer and cover. Braise for (1) hour, stirring occasionally.

8

After 1 hour has passed, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

9

Pour back into the stew and bring back to a simmer. Cover and braise for (90) more minutes.

10

Remove the meat (and any bones) and shred using a fork.

11

Season the rest of the broth with salt and place to the side.

Assembly Method:
12

Take a fresh tortilla and dunk in the broth completely.

13

Place tortilla in a cast iron skillet set over medium heat.

14

Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.

15

On one side add the braised shredded meat with a drizzle of consommé.

16

Spread Fix Hot Sauce Signature Sriracha all over the shredded meat

17

Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

18

Serve with a ramekin filled with consome topped with diced onions, radish, and chopped cilantro.

 

 

Ingredients

Equipment needed to make the Quesa Birria Tacos:
 Instant Pot or Dutch Oven Pot
 Cast Iron
 Blender
 Mesh Strainer
Ingredients for making Quesa Birria Tacos & Consome:
 1 lb Boneless chuck roast
 1 lb Beef short rib, chunk
 1 lb Oxtail
 12 tbsp Vegetable oil
 5 Ancho chilies
 5 Dried guajillo chiles peppers
 2 Chile de arbol peppers
 2.50 qts Rich beef stock
 1 Cinnamon stick
 6 Bay leaves
 1 tbsp Toasted coriander
 1 tbsp Toasted black peppercorns
 2 tbsp Fresh oregano, chopped
 1 tbsp Tomato paste
 1 Yellow onion
 8 Garlic cloves
 Salt, to taste
To Assemble the tacos:
 6 Inch corn tortillas
 Shredded beef (from recipe)
 1 lb Oaxaca cheese, shredded
 Sweet onion, finely diced
 Fresh cilantro, finely chopped
 Radish, chopped
 Fix Hot Sauce Signature sriracha
 Lime

Directions

Instructions for making birria meat and consome'
1

Start by removing the stems and seeds of ancho chilies, guajillo chiles peppers, and chile de arbol peppers.

2

Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides.

3

Heat the pot over medium heat, add the vegetable oil and start searing the meat in batches (2-3 minutes on all sides).

4

Once done, set the seared meat on a platter and add more oil to the pot. Add the chopped onions and sauté until just softened.

5

Once softened, add the tomato paste and cook down until paste starts to darken. Then add the sliced garlic and sauté until fragrant. Add black pepper corns, toasted coriander, cinnamon stick, and bay leaves.

6

Add the beef stock, mix together and add in the chilies.

7

Bring the pot to a light simmer and cover. Braise for (1) hour, stirring occasionally.

8

After 1 hour has passed, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

9

Pour back into the stew and bring back to a simmer. Cover and braise for (90) more minutes.

10

Remove the meat (and any bones) and shred using a fork.

11

Season the rest of the broth with salt and place to the side.

Assembly Method:
12

Take a fresh tortilla and dunk in the broth completely.

13

Place tortilla in a cast iron skillet set over medium heat.

14

Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.

15

On one side add the braised shredded meat with a drizzle of consommé.

16

Spread Fix Hot Sauce Signature Sriracha all over the shredded meat

17

Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

18

Serve with a ramekin filled with consome topped with diced onions, radish, and chopped cilantro.

Spicy Sriracha Birria Tacos

Joseph Nguyen

My name is Joe Nguyen and I am a food enthusiast / Home Chef. I believe that the best way to experience different cultures is through food. This passion of mine started a long time ago when I was still in college. I took a study abroad course to Mexico for urban development but instead of going into architecture, I discovered a new found love for food. I've traveled around the world to experience other people's culture and eat as much as I can. Since the covid pandemic, I found myself missing some of these delicious foods and decided to try to recreate them myself. I enjoy cooking for my friends and family, you can't beat the gratification seeing their faces after eating a delicious meal. Through my experimentation, I'm hoping to create some simple and delicious recipes I can share with all of you.